A thick, circular, metal cooking pot, similar to a wok that is used in Indian cooking for curries, sautéed vegetables and deep frying.

What is Chicken Karahi?

Chicken Karahi is a popular North Indian and Pakistani curry and can be found in most restaurant menus. The road-side dhaba’s often will have this spicy, homestyle curry on the menu which is often enjoyed with hot naan or roti right from the tandoor.

Why make Chicken Karahi in the Instant Pot?

This past summer, I taught young college students how to cook traditional Indian dishes in the Instant Pot. When I got a request for Chicken Karahi, I decided to try my stove top recipe in the Instant Pot. The result was:

a practical and easy curry, that my students could make and enjoy in under 30-minutes.

hands-free recipe compared to the original traditional stove top recipe.

perfectly cooked chicken every time.

And best of all, authentic and hearty tasting curry!

Spices I used to make Chicken Karahi:

Garam Masala – This quintessential Indian spice bled adds warmth and depth to the curry.

Ground Cumin and Coriander – To add earthy tone and body to the curry.

Ground Turmeric – Bright healing spice that adds a peppery-woody taste and a deep golden color to the curry.

Kosher Salt – Enhances the taste in the curry. You can use table salt or kosher salt in this recipe.

Step by step instructions to make this insanely delicious Chicken Karahi in the Instant Pot pressure cooker:

Turn the Instant Pot to Sauté mode and heat oil. Add onions, ginger and garlic and cook for 2 to 3 minutes or until the onions turn translucent. Use glass lid to speed up the process.

add onions

ginger and garlic

saute

Add the chicken, tomatoes, spices and stir well. Close the Instant Pot lid on with pressure valve to sealing.

add chicken

diced tomatoes

spices

mix

Select Pressure Cook / Manual (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes. Then release all remaining pressure. Set the Instant Pot to Sauté mode and cook for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger. Serve hot with naan and rice.

Do not have the Instant Pot? Here are steps to make Chicken Karahi on stove-top:

Heat oil in a medium wok or deep pan. Add onions, ginger and garlic and sauté for 5 minutes on high heat until the onions turn translucent. Use glass lid to speed up the process.

Add the chicken, tomatoes, all the spices and stir well.

Cover the pot with a lid and lower the heat to medium. Cook for 15 to 20 minutes or until the chicken is fully cooked stirring frequently. Add a few tablespoons of water as needed if the curry starts to stick to the pot.

Garnish with cilantro and ginger.

Tips and variations for Chicken Karahi:

Substitute Kashmiri red chili powder with any mild chili powder.

Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.

To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half.

To make the curry more spicy and hot, add a sliced jalapeño along with the onions.

Lastly, I love Pomi chopped tomatoes that taste as good as fresh tomatoes. They come in cartons and come in very handy.

Recipe for Mattha {A cooling yogurt drink} that can be served with this Spicy Chicken Karahi:

1 cup of plain yogurt

2 to 3 cups cold water

1-inch ginger

1/4 teaspoon ground cumin

1 green chili or 1/2 jalapeño (optional)

1/4 cup cilantro

1 teaspoon kosher salt

1 teaspoon sugar (optional)

Instructions: Blend all the ingredients in a blender and enjoy chilled.

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Close the Instant Pot lid on with pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 5 minutes. Allow the pressure to release naturally for 5 minutes. Then release all remaining pressure.

Set the Instant Pot to Sauté mode and cook for 5 minutes as the curry continues to thicken. Garnish with cilantro and ginger. Serve hot with naan and rice.

Recipe Video

Recipe Notes

Notes:

Substitute Kashmiri red chili powder with any mild chili powder.

Make sure to dice the ginger very small so you do get big pieces of ginger in the curry.

To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half.

To make the curry more spicy and hot, add a sliced jalapeño along with the onions.

I love POMI brand chopped tomatoes that taste as good as fresh tomatoes. They come in cartons and come in very handy. You can either use fresh tomatoes or Pomi chopped tomatoes in this recipe.

Nutrition Facts

Chicken Karahi

Amount Per Serving

Calories 347Calories from Fat 162

% Daily Value*

Total Fat 18g28%

Saturated Fat 2g10%

Cholesterol 161mg54%

Sodium 1189mg50%

Potassium 739mg21%

Total Carbohydrates 11g4%

Dietary Fiber 2g8%

Sugars 3g

Protein 34g68%

Vitamin A16.1%

Vitamin C15.2%

Calcium6.8%

Iron17.2%

* Percent Daily Values are based on a 2000 calorie diet.

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Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.

Yum i made this tonight and it turned out delicious! I ended up using chicken breast tenders.. it was very spicy but next time will cut down a bit on the spice like you mentioned in the post. Will definitely be making often!! Thanks!!

Great recipe, just made it last night for the family and they loved it. “Homestyle” is the right word – tastes like what my mom makes! So simple with the Instapot, as usual I have to remember to double your recipes because I never get to enjoy leftovers!

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Hi, I'm Archana! I'm a techie by trade but chef by heart. Welcome to my world of home cooking, crafts and most importantly, family experiences. Here you'll get doses of my family's daily meals. My step by step recipes will help you easily transport the flavors of India, Thailand, China and all over the world from my kitchen to yours.